The cut-of-meat tag has no wiki summary.
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What cut of beef is “fillet of beef”?
I usually cook vegetarian dishes because it's easier for me although I'm a huge carnivore. I'm taking a stab at this steak sandwich recipe which calls for "fillet of beef". What does that mean? Which ...
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Is there a difference between Kansas City strip and New York strip?
Wikipedia gives the impression that Kansas City strip refers to the same cut as New York strip. Are they really the same cuts? If so, which name is more "authentic"? And if not, what's the difference ...
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Advice on meat cuts for German rouladen
I've been trying to figure out the best cut of beef to use for a German rouladen recipe. From the butcher and Google searches I've seen advice ranging from slicing flank steak (how would that work?) ...
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2answers
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What cut of meat is used to make shabu shabu?
I'd like to explain to a butcher what cut of meat is required to make shabu shabu. Can anyone help me?
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2answers
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What piece of veal should I ask a butcher/meat shop in the US if I want to do stew dishes like “blanquette de veau” or “veau marengo”?
Ideally, I should be using "tendron" which I think is equivalent to flank steak for a veal. But flank steak is "bavette" for beef, so maybe it is a different name. I think I could also use jarret, ...
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1answer
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Cooking a tender pork sirloin (Solomillo al Whisky)
A popular dish in Andalusia consists of pork sirloin chops in a whiskey sauce.
I've tried to recreate this at home by marinading for a short time and then frying, but the meat ends up rather tough, ...
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6answers
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What is the correct French word for brisket?
What word can I use to accurately describe brisket of beef in French? I usually go to the butcher with a chart of US beef cuts and point to it but it neer seems to correspond to the same piece. Does ...
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1answer
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Aged steaks cooked as medium but came out looking well done
My partner and I always go to steak restaurants, tonight we went to a pub for a steak, I ordered a medium fillet mignon which is what I always order.
The steak came out and it was dark brown the whole ...
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1answer
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3D meat cuts references?
I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there?
This blog entry has a cross section of the ...
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2answers
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How do I prevent smoked brisket from being chewy?
Last night I smoked my first brisket. I used a charcoal smoker which was given to me. I followed the advice given to me by the previous owner coupled with some quick reading from the manual and ...
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3answers
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What kind of meats are good for quick or cook ahead preparation, and are reasonably priced?
This year I plan to eat more meat, and fatty meat preferred. I'd like to know the general level of price per unit weight so I can judge if it's "worth it", compared to how much I like eating it. If it ...
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3answers
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How can I make shredded beef?
In Australia, shredded beef is not something you can buy easily. I haven't seen it anywhere except in restaurants.
I would like to know how I can make my own restaurant quality shredded beef; the ...
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1answer
772 views
What are double-cut chops?
I was in a restaurant recently and the menu included "double-cut pork chop". The person I was with ordered this, but it looked like an ordinary pork chop to me. (I don't eat pork so I don't have a ...
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2answers
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What is the best cut of beef to use for stews?
What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
3
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1answer
206 views
What is fat tripe?
I was just in Santiago, Chile and had a mixed grill. One of the tasty items was "Tripa gorda" or fat tripe. But, I wasn't able to get a clear answer about exactly what fat tripe is.
Does anyone ...
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2answers
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What is the difference between Prime Rib and a Standing Rib Roast?
What is the difference between Prime Rib and a Standing Rib Roast? (and a "rib eye roast" while you're at it)
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1answer
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What kind of steak to use for fajitas?
Following Steven Raichlen's recipe, we used skirt steak to make fajitas on Sunday. I found the meat particularly chewy/tough and rather unpleasant overall. What can we do to improve the experience?
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Properties of a good steak?
I'm talking about what makes a good piece of meat for a steak.
not how to cook it.
What type of cut? Thickness? dry aged? to marinate or not? seasoning?
I've always been partial to a Ribeye (high ...
